Mini Easter Bunny Cakes (Printable)

Moist vanilla sponges topped with colored buttercream and candy decorations for a festive touch.

# What You'll Need:

→ For the Cakes

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup whole milk
05 - 2 large eggs
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 1 teaspoon pure vanilla extract

→ For the Buttercream

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon vanilla extract
13 - Food coloring in pink, green, and yellow (optional)

→ For Decoration

14 - Mini marshmallows
15 - White chocolate chips or candy melts
16 - Pink candy-coated chocolates for noses
17 - Mini chocolate chips for eyes
18 - Shredded coconut or green sprinkles for grass
19 - Edible markers (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 12-cup muffin tin or line each cup with paper liners.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt.
05 - Add half of the dry ingredient mixture to the butter mixture, followed by half of the milk. Repeat with remaining flour mixture and milk. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among prepared muffin cups, filling each approximately two-thirds full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center emerges clean. Cool completely on a wire rack.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar while mixing. Pour in milk and vanilla extract, then beat until fluffy and light. Divide into portions and tint with food coloring as desired.
09 - Spread or pipe buttercream frosting onto each cooled mini cake.
10 - Cut marshmallows in half lengthwise to create bunny ears and position on top of each cake. Apply pink candies as noses, mini chocolate chips as eyes, and coconut or green sprinkles as grass base. Optional: apply white chocolate chips or melted candy as bunny teeth.
11 - Arrange decorated cakes on a serving platter and surround with additional shredded coconut or sprinkles for a festive Easter display.

# Expert Tips:

01 -
  • Kids actually help with decorating without it becoming total chaos, which feels like a win in itself.
  • The vanilla sponge stays soft for days, so you can bake ahead and decorate the morning of your party.
02 -
  • Slightly melted marshmallows stick to frosting far better than cold ones, so let them sit out for a few minutes before using.
  • Creaming butter and sugar properly is non-negotiable; it's the difference between dense, sad cakes and light, tender ones that actually make people smile.
03 -
  • Use gel food coloring instead of liquid for more vibrant pastel buttercream without making the frosting too wet.
  • If your buttercream is too soft to hold peaks, refrigerate it for 10 minutes before frosting; temperature control makes everything easier.
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